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–+ servings
Sourdough monkey bread after being baked and coming out of the bundt pan.

The Best Sourdough Discard Monkey Bread: Fast and Easy

Looking for a delicious way to use up your sourdough discard? This sticky, sweet, and gooey sourdough discard monkey bread is the perfect solution. Packed with cinnamon-sugar flavor and a touch of sourdough tang, this pull-apart bread is ready in under an hour, making it ideal for a quick breakfast or a sweet snack.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings
Calories: 427kcal

Equipment

  • Stand mixer
  • Bundt pan
  • Measuring cup
  • Measuring spoons
  • Small sauce pan or pot
  • Rolling Pin
  • Marble pastry board (optional)
  • Pizza cutter or knife
  • Gallon ziplock bag
  • Whisk

Ingredients

Dough

  • 4 cups all purpose flour
  • 1½ tsp salt
  • ½ cup sourdough starter - active sourdough starter or you can use discard.
  • 1 cup milk - warm
  • ⅓ cup water - warm
  • 1 stick unsalted butter - room temperature
  • ¼ cup granulated sugar - I prefer using cane sugar.
  • 1 tbsp instant yeast - It HAS to be instant or rapid rise yeast! Dry active yeast will not rise fast enough to work for this recipe.

Cinnamon Sugar Mixture

  • ¾ cup granulated sugar - I prefer using cane sugar.
  • 1 tbsp cinnamon

Butter and Brown Sugar Glaze

  • 1 cup brown sugar
  • ½ cup butter (1 stick)

Instructions

Make the Dough:

  • Warm the milk in a small saucepan until just warm (not hot).
  • In a stand mixer, add all dough ingredients. Mix on low for 1 minute, then medium speed for 3–5 minutes or until a smooth dough forms.
  • Turn the dough onto a non-floured surface (like a marble board) and roll into a rectangle, about ¼ inch thick.
  • Cut into 1x1-inch squares using a pizza cutter.

Coat with Cinnamon Sugar:

  • In a large ziplock bag, mix the sugar and cinnamon.
  • Add dough pieces in batches (10–15 at a time), shake to coat, and layer into a greased Bundt pan.

Make the Glaze & Bake:

  • In a small saucepan, melt butter and brown sugar over low heat, whisking occasionally.
  • Pour the glaze evenly over the dough pieces in the Bundt pan.
  • Bake at 350°F for 40 minutes, or until golden brown.
  • Cool for 10 minutes, then invert onto a serving plate.

Notes

How to Store

  • Freezer: Wrap in foil and freeze up to 2 months.
  • Room temp: 2–3 days (covered or in an airtight container).
  • Refrigerated: 4–5 days.

Nutrition

Serving: 1 Serving | Calories: 427kcal | Carbohydrates: 66.8g | Protein: 5.6g | Fat: 15.8g | Cholesterol: 41mg | Sodium: 307.8mg | Sugar: 34g